SANGRIA - Spanish Style

In a pitcher combine the following:

4 bottles of Chatham Hill Christmas Red   (Only $6 per bottle, while supply lasts)

2 oranges – peeled and sliced thin

1 lemon – peeled and sliced thin

1 lime – peeled and sliced thin

1/4 to 1/2 cup orange juice (to taste)

Simple Wine Syrup (sugar dissolved in wine)

Add slices of orange, lemon and lime to wine.  Add orange juice and simple wine syrup to taste.  Serve ice cold.

For best taste refrigerate for 24 hours before serving.  Serve with fruit floating in glass.  Cheers!

FROZEN WINE SLUSH    (courtesy of The Week, June 13, 2008)

Frozen wine slushes are “an appealing alternative to sangria or a wine spritzer" said Kelly Magyarics in
Wine Enthusiast.  Try one at your next bar-b-que or pool party!

1 bottle Chatham Hill Pinot Grigio or Riesling
1 can frozen limeade concentrate
1 cup cranberry juice
Food pairings:  chips and salsa, grilled shrimp, caesar salad

1 bottle Chatham Hill Chardonnay
6 oz. mango nectar
1 cup pineapple juice
Food pairings:  grilled shrimp skewers with pineapple salsa, cheddar cheese fondue, fruit and cheese tray

1 bottle Chatham Hill Merlot or Syrah
1 cup pomegranate juice (such as POM)
1 pint blackberries
Food pairings:  grilled rib-eye steaks topped with bleu cheese, seared tuna, antipasto platter

They’re all assembled the same way.  Add wine, fruit juice or fresh fruit to blender, blend until smooth, and freeze.  The alcohol will prevent the mixture from becoming solid ice.  For a quicker result, blend the mixture in an electric ice-cream maker and process until slushy.  Serve in a Margarita glass!


THAI-BASIL SANGRIA     (thanks to Food & Wine, Aug 2007)

12 Servings
The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This version gets its rich golden hue – and zingy flavors – from Chatham Hill’s Pinot Grigio, fresh squeezed orange juice and a kick of brandy. Yummy!

½ cup sugar
¼ cup water
8 Thai basil sprigs
Zest of 1 lemon, peeled in 3-inch strips
2 bottles of Chatham Hill Pinot Grigio
¾ brandy
½ cup FRESH orange juice, strained
Chilled club soda
12 thin orange slices, for garnish

In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil springs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.

In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice.

Now that’s what we’re talking about!


1½ cups Sweet Carolina Pomegranate Infused Wine
1 cup Ice
2 oz. Citrus Vodka or White Tequila
1 oz. Cointreau

Shake ingredients in a shaker and put in chilled, icy martini glasses.
Optional: Splash of sparkling wine and a squeeze of lemon.
This is Jill’s (Chatham Hill Winery owner) favorite.


A stunning presentation of a delicious new cocktail made with Sweet Carolina Fruit Infused Pomegranate Wine.
The perfect drink for the perfect evening at any time of year.

3 oz. Sweet Carolina Pomegranate Infused Wine
1 oz. White Rum
1 oz. Dark Rum – floater
2 oz. Pineapple Juice

Shake all ingredients well with ice and strain over ice into a chimney glass. Garnish with a pineapple slice and a cherry.
This is a killer! Make sure you’re sitting down.


1½ cup Sweet Carolina Blueberry Infused Wine
2 cups Frozen Mixed Fruit
1 cup fresh or frozen Blueberries
½ cup Vanilla or Plain Yogurt

Put all ingredients into a blender or smoothie machine and mix well. For a creamier texture, use a bit more yogurt. This recipe is wonderful with any of Sweet Carolina Fruit Infused Wines.


1 Bottles Sweet Carolina Blackberry Infused Wine
1 cup Fresh or Frozen Blackberries
1 cup Water
½ cup Sugar
½ cup Blackberry Liqueur or Schnapps
1¼ cups of Sparkling Wine

Prepare simple syrup (sugar/water) by stirring water and sugar in saucepan over low heat until sugar dissolves - cool. Puree blackberries in a blender or food processor. Whisk ¾ cup of puree into simple syrup. Mix in Blackberry Liqueur/Schnapps then sparkling wine. Pour mixture into 8” x 8” metal baking pan. Freeze mixture until icy around edges (45 minutes). Use a fork to rake the frozen edges toward the center. Place back in freezer. Repeat the raking into the center every 30 minutes, until frozen through-about 5 hours total. Cover-keep frozen. Can make up to 2 days in advance. Icy delight - Serve in a martini glass with a fresh blackberry.


2 Bottles Sweet Carolina Peach Infused Wine
1 cup peeled and sliced fresh or frozen peaches
1 cup sliced fresh or frozen strawberries
1 cup sliced nectarines (if desired)
½ cup peach nectar

Mix all ingredients in a pitcher or punch bowl 12 to 24 hours prior to serving. Refrigerate and serve Sangria with slices of peach, strawberry and nectarines in a frosty Martini glass. Yum--what a way to beat the summer heat!


2 cups frozen mixed berries                              
½ cup orange juice
1 frozen ripe banana                                         
1 cup low-fat vanilla yogurt
2 Tsp honey (optional)
2 cups Sweet Carolina Blueberry, Blackberry, or Raspberry Infused Wine

Combine all ingredients together in a blender and puree until smooth.


2 cups peaches, peeled and sliced (use frozen if out of season)
1 cup vanilla ice cream                                                 
1 cup ice cubes
1 cup Sweet Carolina Peach Infused Wine               
½ cup brandy

In a blender, combine peaches, ice cream, ice cubes, wine and brandy and blend until smooth. Pour into 4 frozen glasses. 


2½ cups Sweet Carolina Raspberry Infused Wine
1 cup crushed ice
1/3 can frozen Pink Lemonade
½ cup fresh or frozen raspberries

Put all ingredients into blender, and purée until smooth. Can substitute Sweet Carolina Blueberry Infused Wine and change frozen fruit to frozen peaches or pineapple. For a more tart drink cut back wine to only 2 cups. Use fresh fruit for a more lively drink; frozen fruit adds thickness. Serve in a tall, frosty iced tea glass. Can’t you just see yourself on the porch with this libation?


4 Tbls lemon juice                   
2 Tsps superfine sugar
6 ounces crushed ice                
8 ounces chilled Chatham Hill Cabernet Sauvignon
Slice lemon                              

Combine lemon juice and sugar in a tall collins glass and stir until sugar is dissolved. Add ice, pour in wine, and garnish with lemon slice. Serve with a straw. 

Please let us know if you come up with any great recipes using our wines. 
We will be happy to share them with all our friends.